Meals Matter

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Contributed By: baker10
Bon Appétit Nov 1993

"The Indians and English use them much," wrote one visitor to New England in 1663, "boyling them with Sugar for Sauce to eat with their Meat, and it is a delicate Sauce." Although there is little evidence that cranberry sauce was served at the first Thanksgiving, it is assumed that Indians brought it to the feast. This tangy version gets its intense flavor and color from a mixture of fresh and dried cranberries, along with frozen cranberry juice cocktail concentrate.

Ingredients

1 cup Frozen cranberry juice cocktail concentrate, thawed

1/3 cup Sugar

1 12-ounce Package fresh or frozen cranberries, rinsed, drained

1/2 cup Dried cranberries (about 2 ounces)

3 tablespoons Orange marmalade

2 tablespoons Fresh orange juice

2 teaspoons Minced orange peel

1/4 teaspoon Ground allspice

Preparation

Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)

Makes about 2 1/2 cups.

Bon Appétit

November 1993

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